30-Minute Garlic Ginger Chicken Stir Fry

No matter how much effort we put into making time, there’s just never enough of it to go around in this life. You know when life gets real busy and all of a sudden the little piddly things start falling through the cracks? For me, it’s the mundane things like moving the laundry from the washer to the dryer (what.a.task!), paying a lick of attention to the news, washing my car, cuticle maintenance, and getting my regular dose of YouTube videos (such as this one and this one <- yeer welcome) to keep my entertainment barometer at my preferred level.

Case in point, it’s hard to fit it all in and still be a well-balanced human. Which is why I totally understand how it becomes easier to cram the nearest happy hour nacho in your face hole after a long day of work, versus making a home-cooked meal.

Buuuuut haste: what if we could do this homecooked meal thing in less than an hour? Less than 45 minutes? Right around 30 minutes? Now we’re talking.

Lately, I’ve been revamping my kitchen philosophy to focus on meals that can a.) be made in a FLASH but b.) are still super healthy and c.) super flavorful. <- the trifecta of holy culinatrimony if you ask me. When I think quick//healthy//flavor, I immediately think: ethnic food.

If I had to pick a type of meal I could eat for dinner for the rest of eternity, it would be the stir fry. There’s no arguing with a well-rounded filling meal that comes together in a flash. The reasons I love stir fry include, but are not limited to: 1.) Most hearty vegetables and animal proteins can be incorporated, 2.)There are endless options for getting frisky with spices and sauces, 3.) Short prep and cook time (so long as you find ways to cut corners) 4.) Makes ah-MAY-zing leftovers, and {{BONUS POINTS}} 5.) Affordable to prepare.This super simple chicken stir fry is all dolled up with ginger and garlic. Instead of using all sorts of sugary sauces, you’re getting your flavor from fresh ingredients and a little sriracha kick. If you aren’t a fan of any of the vegetables on the ingredient list, feel free to substitute them with something different (try fennel, cauliflower, red potato, sweet potato, chard/kale/spinach on for size!), or omit it altogether. You can also make this recipe using shrimp, beef, or pork. Choose your proteins, mates!

Instructions

NOTE: If serving the meal with rice, start cooking it following package instructions before you chop the vegetables. I find 1 cup of dry rice yields the perfect amount of cooked rice for serving the stir fry.

Heat the coconut oil in a large wok or skillet to medium-high. Add the onion, bell pepper, carrot, broccoli, and ginger, and saute, stirring occasionally, 8 minutes. While vegetables are cooking, cut chicken breasts into thin strips.

Move the vegetables off to one side of the wok/skillet and add the chicken and garlic. Allow chicken to brown 3 minutes before stirring it into the rest of the stir fry. Add the liquid aminos and sriracha. Cover and cook 5 to 8 minutes, or until chicken is cooked through.

Don’t even talk to me about cuticles! Or the news…lol. You know I’m all about the quick n’ dirty meals so I love that this one does that and still provides you with a bunch of healthy protein and veggies. Plus ginger and garlic? Match made in heaven!

I’ve been living off of leftovers for the past 5 days because I haven’t been able to find the time to cook a decent meal. Life is brutal sometimes. I have a ton of stuff on my 2015 Fall Bucket List, so there’s no time for complicated anything. Bring on this delicious stir fry!